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Pad Thai with Shrimp and Cucumber Salad
A 45-minute Thai dinner for 4 — 695 calories per serving.
per serving, estimated
Classic stir-fried rice noodles with plump shrimp, eggs, and bean sprouts in a savory pad thai sauce, alongside a crisp, tangy Thai cucumber salad.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Pad Thai with Shrimp
- 14 ounces rice noodles (store-bought; soaked in warm water until pliable per package directions, drained)
- ¾ cup bottled pad thai sauce (store-bought)
- 1½ pounds large shrimp (peeled and deveined, tails on or off)
- 4 Large eggs
- 8 ounces firm tofu (pressed and cut into small cubes) — optional
- 2 cups bean sprouts
- 4 cloves garlic (minced)
- 3 shallots (thinly sliced)
- 3 tablespoons vegetable oil
- 4 green onions (cut into 1-inch pieces)
- ½ cup roasted unsalted peanuts (roughly chopped)
- 2 fresh limes (cut into wedges, for serving)
- 1 tablespoon fish sauce (for adjusting seasoning at the end)
- ½ teaspoon dried red chili flakes (for serving, optional) — optional
- ¼ cup fresh cilantro (loosely packed, for garnish)
Thai Cucumber Saladside
- 2 english cucumbers (thinly sliced into rounds)
- 3 tablespoons rice vinegar
- 1 tablespoon Granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 Thai red chili (thinly sliced; remove seeds for less heat) — optional
- 1 shallot (thinly sliced)
- ¼ cup fresh mint leaves (loosely packed, torn)
- ¼ cup fresh cilantro (loosely packed)
- 3 tablespoons roasted unsalted peanuts (roughly chopped, for garnish)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Pad Thai with Shrimp
- Soak the 14 oz rice noodles in warm water until pliable per package directions, then drain and set aside. 10 min
- Mince the 4 garlic cloves, thinly slice the 3 shallots, cut the 4 green onions into 1-inch pieces, roughly chop the ½ cup peanuts, and cut the 2 limes into wedges; if using, press and cube the 8 oz firm tofu. 8 min
- Timing-sensitive step. Heat 1½ tablespoons vegetable oil in a large wok or skillet over high heat until shimmering, add the shallots and garlic, and stir-fry 1 minute until fragrant. 2 min
- Timing-sensitive step. Add the 1½ lb shrimp (and tofu, if using) and stir-fry 2–3 minutes, tossing frequently, until the shrimp are just pink and curled. 3 min
- Timing-sensitive step. Push the shrimp to the sides of the wok, add the remaining 1½ tablespoons oil to the center, crack in the 4 eggs, and scramble them for about 1 minute until just set, then break them up and toss with the shrimp. 2 min
- Timing-sensitive step. Add the drained noodles and pour in the ¾ cup pad thai sauce; toss everything together over high heat for 2–3 minutes until the noodles are coated and heated through. 3 min
- Timing-sensitive step. Add the 2 cups bean sprouts and the green onions, toss for 30 seconds, taste and add up to 1 tablespoon fish sauce if needed, then remove from heat.
- Divide among 4 plates and top each with the chopped peanuts, fresh cilantro, lime wedges, and a pinch of dried red chili flakes (optional). 2 min
Thai Cucumber Saladside
- Thinly slice the 2 English cucumbers into rounds, thinly slice the 1 shallot, and thinly slice the 1 Thai red chili (remove seeds for less heat) if using. 6 min
- Whisk together the 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon fish sauce, and 1 tablespoon fresh lime juice in a large bowl until the sugar dissolves. 2 min
- Add the cucumber, shallot, and chili (if using) to the dressing and toss to coat; scatter the ¼ cup torn mint leaves and ¼ cup cilantro over the top and toss gently. 3 min
- Let the salad rest at room temperature for 10 minutes so the cucumbers absorb the dressing. 10 min
- Transfer to a serving bowl and scatter the 3 tablespoons chopped peanuts over the top just before serving.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.